French Cuisine Trivia Questions
Total Questions: 7
What is the name of the French dish that translates to 'coarse stew' and has eggplant as its basic ingredient?
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ratatouille
In French cooking, what is a 'supreme' that is a type of veloute made with meat stock, butter, and flour?
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sauce
What leafy green vegetable is the main ingredient in souffle d'epinards?
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spinach
What is the name of the large melon in France, known as a pasteque, that might be filled with wine before being served?
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watermelon
In French cuisine, what reptile is commonly used to make soup, with its flippers sometimes being braised and served in sauce?
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turtle
What blue-veined treat, known as the 'cheese of kings and popes', is often paired with a dry red wine to conclude many French meals?
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roquefort
What 11-letter French potato soup should you not complain about if it is served cold?
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vichyssoise
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